Jumbo Brown Butter Crinkle Chocolate Chip Cookies
The funny thing about chocolate chip cookies is that everyone has a different idea of what a PERFECT CCC is. Personally, I love a giant flatter, chewier cookie that really spreads out when baked with all the little crinkles that can hold sea salt. These are that cookie! Add a little brown butter and you have my Perfect CCC!
Ingredients
1 cup sugar
3 cups dark brown sugar (1 box)
1 lb (4 sticks) softened unsalted butter
4 eggs
2t vanilla extract
3 1/2 cups flour
2t baking soda
1 1/2t salt
1 cup Semi Sweet Chocolate chips
1 1/2 cups Semi Sweet Chocolate Chunks (or chunks cut from a chocolate bar)
Flaky Sea salt
Directions
Place 1 stick of butter, cut into even pieces, into a saucepan over medium heat. Stirring the butter constantly to keep it moving and prevent burning. After the butter is melted it will take about 5-7 minutes for the butter to turn golden brown. Tilt the pan so you are able to see below the foam to make sure your butter is nice and toasty brown. Remove from the heat and pour into a heat proof bowl to cool.
In a stand mixer with paddle attachment mix remaining 3 sticks of softened butter until smooth. Add white and brown sugars and mix until combined and fluffy. Add eggs, one at a time until combined. Add vanilla and brown butter mixture and mix thoroughly.
Sift flour, salt, baking soda into a medium bowl. Slowly add to butter/sugar mixture, until no flour streaks remain. Add chocolate chips and chunks and mix. (Chocolate chips are made to retain their shapes when cooked, which doesn’t lend for that melty gooey chocolate look. Don’t worry, the chocolate chunks will help you achieve that!)
Using a large ice cream scooper, scoop dough out onto baking sheet and place into the fridge for 2 hours to a day.
When ready to bake, preheat oven to 375 and place dough onto baking sheet lined with parchment paper. Give each cookie some room as they will spread when they cook. Sprinkle each scoop with flaky sea salt. Bake for 9 minutes for smaller cookies to 15 minutes for large cookies. Watch cookies as they cook and once they spread, take the cookies out and bang them on your countertop or floor and return to the oven. Repeat this whenever the cookie begins to rise. Remove from the oven, let sit on baking sheet for 3 minutes before moving to a wire cooling rack. Repeat with remaining dough.
Have any extra dough?? Once scooped onto a baking sheet, place into the freezer and once frozen you can toss them into a freezer ziplock bag and have cookies that you can bake at a moments notice!
